4 January 2010

Along with the Top Sirloin Roast with Chimichurri Sauce, and "Garides" or Shrimp Saganaki on Christmas Eve I served this Baked Herb-Stuffed Salmon. The recipe is based on one from Jamie Oliver and the technique I found to be pure genius when serving a crowd. The long and the short of it is that you take 2 salmon fillets of equal size and layer them one on top of the other and bake stuffed with herbs. I used marjoram, dill and flat-leaf parsley but you could use whatever you have on hand that you feel would go well with the fish.

When buying a salmon fillet as you know one end is thick and the other thin, so why not top your fillet with another fillet of the same size and create a "roast" of equal depth from one end to another to ensure even heat distribution. I found some of our beautiful British Columbia Wild Sockeye Salmon fillets which my fishmonger removed the pin bones and skin. At home I then layered them one on top of the other to create a "roast" of equal depth. Jamie suggests tieing the "roast" but I didn't find it necessary since I was using over 5 pounds of premium salmon which would be heavy enough to weigh it down while cooking and prevent sliding. Use your own best judgement.

(If necessary....cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram and dill , broken up.

Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary then tie them together and trim the string).

Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.

Bake in the preheated oven for about 20 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Wow - what a brilliant idea to layer the fillets over each other, and you're right, there's always that annoying thin side to the fillet that doesn't match up to the thicker side =), this takes care of it nicely. Happy New Year to you!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.